So far, there has not been a method in which pectin is mixed with other thickening polysaccharides, and the effect of the interaction between them has not been clarified.
Therefore, the researchers studied the effect of the combination of gum arabic and high methoxyl pectin (HM pectin). The new effects of stabilizers blended with pectin and gum arabic in acidic milk drinks are described below.
Pectin and gum arabic pectin are the material basis of an important component of plant cell walls and constituent plants. Pectin is a gelling agent used in jelly and jam products and a stabilizer for acidic milk beverages in food production. It has a wide range of uses.
In Japan, about 2,300 tons of pectin are needed each year, and more than half of them are used as stabilizers for acidic milk beverages. Pectin as a food additive is a partially (methylated) polygalacturonic acid, which can be selected according to the needs of different uses. The main raw materials for pectin are fruits such as lemon and apple.
Gum arabic is a gum derived from a gum solution called acacia, and is a polysaccharide composed of polysaccharides such as galactose, L-arabinose and L-rhamnose.
It has a very low viscosity (degree) and a 10.0% gum arabic solution of about 20 mPa·s. Moreover, it has a property of being easily dissolved in water, and is utilized as an emulsifier having both a hydrophilic group and a hydrophobic group. As food and cosmetics and thickeners, stabilizers and microgelling agents for pharmaceuticals, as well as binders for watercolor paintings and adhesives for stamps, they are widely used in food and non-food fields. The amount of gum arabic used in Japan as a food additive is 1,800 tons per year. Pectin and gum arabic are not set to ADI, nor are they limited.